Wild Berry Short Stacks

150 gms Raspberries
150 gms Blackberries
80 gms Castor sugar
Dash Vanilla Essence
Lemoncello Liquor (optional)

For the shortbread

250 gms Vegan margarine
120 gms Castor sugar
400 gms Plain flour
1 tsp Vanilla essence

Vegan cream serving.

1. Take the berries and sprinkle the castor sugar and lemoncello.
2. stir the sugar and the berries together so that the berries are nicely coated with the Liquor

3. pre heat the oven to 160*C
4. Place the vegan margarine into a bowl with the castor sugar.
5. Beat until the mixture becomes light and pale.
6. Add some vanilla essence and continue to beat.
7. Fold in the flour and the and mix until it forms an dough.
8. Roll the dough into balls and place onto greaseproof paper.
9. Flatten the balls into discs and keep the shape round.
10. put them into the oven and bake for approximately 20 minutes or until golden brown
11. Remove form the oven and allow to cool completely.
12. When cool take one of the biscuits and place onto a service plate.
13. Put some of the berries on top of this biscuit.
14. Place another biscuit on top of this and then some more berries.
15. Repeat this step for the last layer
16. Drizzle some of the reserved syrup over the top.
17. drizzle some vegan cream over the shortbread stack as well
18. Serve immediately.